Salad with baked feta cheese

Name: Salad with baked feta cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 yellow and red peppers (150 g each); 1 (200 g) Courgette; 300 g Carrots; 250 g Mushrooms; 1 collar Thyme; 3 tablespoons (10 g each) Oil; 200 ml Vegetable broth (instant); 3-4 tablespoons (10 g each) White wine vinegar; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 Head oak leaf salad; 2 packs (150 g each) fat-reduced feta cheese (30 % fat in dry matter); 1 egg (size M); 50 g Breadcrumbs; 1/2 bunch Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 yellow and red peppers (150 g each)
1 (200 g) Courgette
300 g Carrots
250 g Mushrooms
1 collar Thyme
3 tablespoons (10 g each) Oil
200 ml Vegetable broth (instant)
3-4 tablespoons (10 g each) White wine vinegar
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 Head oak leaf salad
2 packs (150 g each) fat-reduced feta cheese (30 % fat in dry matter)
1 egg (size M)
50 g Breadcrumbs
1/2 bunch Parsley

Directions

1
Clean, wash and cut the peppers into strips. Wash, clean and dice the zucchini. Clean, peel and cut carrots into coarse sticks. Clean, grate and halve mushrooms.
2
Wash thyme, dab dry, remove leaves and chop finely. Heat 1 tablespoon of oil, fry the prepared vegetables and thyme for about 2 minutes, turning them over. Add stock, vinegar and lemon juice, bring to the boil once.
3
Remove from the heat and season with salt and pepper. Leave to cool. Wash and clean the salad, pluck into bite-sized pieces and drain. Cut feta cheese into 8 pieces. Whisk the egg in a deep plate.
4
Turn the feta cheese first in egg, then in breadcrumbs. Heat 2 tablespoons of oil in a frying pan, fry the feta on each side for about 1 minute until golden brown. Wash the parsley, dab dry and cut into strips.
5
Mix salad with marinated vegetables and parsley. Arrange the feta on top.